Maharashtrian Pithala Recipe
Maharashtrian cuisine is full of simple yet delicious dishes, and one such quintessential comfort food is Pithala. A humble yet flavorful dish, Pithala is made from gram flour (besan) and pairs perfectly with Bhakri (a flatbread) or steamed rice. It is an easy-to-make recipe that brings the warmth of home-cooked meals to the table, making it a go-to dish for both busy days and leisurely meals.
Ingredients:
- Gram flour (Besan): 1 cup
- Water: 3 cups
- Onion: 1 medium-sized, finely chopped
- Green chilies: 2-3, chopped
- Garlic: 4-5 cloves, minced (optional)
- Cumin seeds: 1/2 teaspoon
- Mustard seeds: 1/2 teaspoon
- Turmeric powder: 1/2 teaspoon
- Asafoetida (Hing): A pinch
- Curry leaves: 7-8 leaves
- Fresh coriander leaves: Chopped, for garnish
- Oil: 2 tablespoons
- Salt: To taste
Instructions:
Step 1: Preparing the Gram Flour Batter
- In a mixing bowl, take 1 cup of gram flour (besan).
- Gradually add 3 cups of water, whisking constantly to avoid lumps. The mixture should be smooth and lump-free. Set it aside.
Step 2: Tempering (Tadka)
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Let them splutter.
- Add a pinch of asafoetida (hing) and 1/2 teaspoon of turmeric powder.
- Toss in 2-3 chopped green chilies, minced garlic (if using), and 7-8 curry leaves. Sauté for a minute until the garlic turns golden.
- Add 1 finely chopped onion and sauté until it becomes translucent.
Step 3: Cooking the Pithala
- Once the onions are softened, slowly pour the gram flour mixture into the pan while stirring continuously. This prevents the formation of lumps.
- Add salt to taste and continue stirring to ensure the mixture thickens evenly.
- Cook on low-medium heat for about 5-7 minutes. Keep stirring occasionally to prevent the Pithala from sticking to the bottom of the pan.
- Once the Pithala thickens to a semi-solid consistency (similar to polenta or a thick sauce), turn off the heat.
Step 4: Garnishing and Serving
- Garnish with freshly chopped coriander leaves.
- Serve hot with Bhakri (a traditional Maharashtrian millet flatbread), rice, or roti.
Tips
- Consistency: Pithala can be made thick or runny depending on preference. For a thicker version, use less water. For a more soupy consistency, increase the water quantity.
- Garlic Flavor: Adding garlic enhances the flavor, but you can skip it if you prefer a milder taste.
- Serving: Pair it with Thecha (a spicy green chili chutney) for an authentic Maharashtrian experience.
Variations:
- Spicy Pithala: To make the dish spicier, you can increase the number of green chilies or add a little red chili powder during the tempering.
- Dahi Pithala: For a tangy variation, some people add a spoonful of yogurt to the gram flour mixture before cooking.
Health Benefits:
Pithala is a protein-rich dish, thanks to the gram flour, and it is also gluten-free. It’s a nutritious and filling meal that can be made quickly, making it a great option for lunch or dinner.
Pithala is more than just a dish—it’s a symbol of simplicity and heartwarming flavors that define Maharashtrian cuisine.
Enjoy your Pithala with Bhakri and a side of spicy Thecha!
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